Breaking the mold of silver needles from pristinely pruned tea gardens, this one comes from the more wild terrains, ''Huang Ye'' in Mandarine, of Lingtou Mountain in Fujian. The silvery buds appear well-groomed with a green touch for freshness before maturing to sweeter, rounded flavors over time. The brew is fresh and crisp, reminiscent of water chestnut, green papaya, with an emerging salinity that strongly evokes miso soup; wakame and tofu included.
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.
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